Jamie Oliver Moroccan Chicken

Right, I’ll be honest — the first time I made Moroccan chicken, I completely botched it. I burned the garlic, forgot the fruit, and somehow ended up with something that tasted like slightly spiced sadness. But then I tried again. And again. And somewhere around attempt number four, I got it. The smells wafting from the pan that night? That’s what sold me for life.

This version — a mix inspired by Jamie Oliver’s style and the warmth of a proper North African stew — is what I now call my “dinner party flex.” It’s fall-apart tender, soaked in deep, citrusy spice, and dotted with little surprise pops of sweet fruit and briny olive. It tastes like you spent all day cooking it… but you didn’t. (And let’s just keep that bit between us.)

Why You’ll Love It

• Big flavor, low effort. A few pantry spices and a single pan do the heavy lifting.
• Ridiculously tender chicken. The kind you poke once and it falls off the bone.
• Leftovers = next-level lunch. Even better the next day with couscous or flatbread.
• Customisable. Use whatever dried fruit you’ve got — apricots, dates, even golden raisins.
• Warm + comforting. But still bright and tangy thanks to lemon and herbs.
• Proper one-pot magic. You’ll want to mop the sauce with every last scrap of bread.

Ingredients

For the spice rub:

• 1½ tbsp Ras El Hanout — the magic Moroccan mix, warm and complex
• 1½ tsp ground cinnamon
• 1 tsp sweet paprika
• 1 tsp ground ginger
• ½ to 1 tsp black pepper

For the chicken:

• One whole chicken (about 3½ lbs), cut into 7–8 bone-in pieces
• Kosher salt
• 2 tbsp olive oil — use a good one if you can, it does make a difference
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• A handful of chopped fresh cilantro (about 1 oz)
• 1 lemon, thinly sliced (or 1 preserved lemon, chopped — big flavour bump!)
• ¾ cup green olives, pitted
• ¼ cup raisins
• ¼ cup dried apricots, chopped
• 3 tbsp tomato paste
• 1½ cups low-sodium chicken broth
• Slivered almonds, toasted (optional, but lovely for crunch)

How to Make It

Mix up the spice magic:

In a small bowl, combine the Ras El Hanout, cinnamon, paprika, ginger, and black pepper. Smell it. You’ll know you’re on the right track when your kitchen starts smelling like a spice market in Marrakesh.

Season and rest the chicken:

Pat your chicken pieces dry. Salt them lightly, then massage the spice rub all over — and under the skin if you’ve kept it on (which I highly recommend). Let the chicken sit at room temp for about 40 minutes. Or pop it in the fridge overnight if you’re a planner. I rarely am.

Brown the chicken to golden glory:

Heat your olive oil in a big braiser or deep pan over medium-high. Add the chicken skin-side down and brown for 5 mins. Flip and brown the other side for 3-ish minutes. Don’t rush this bit — the colour equals flavour.

Build the flavour base:

Lower the heat. Toss in your onions, garlic, and cilantro. Stir for a few minutes until softened and fragrant. Then add the lemon, olives, raisins, and apricots. It’ll start to look (and smell) like something seriously good is happening.

Pour in the saucy stuff:

Mix the tomato paste and chicken broth in a little bowl, then pour it all over the chicken and goodies. Gently bring to a simmer — it should be softly bubbling, not boiling away like a mad stew.

Let it stew in its own glory:

Cover and cook on medium-low heat for 35–45 minutes. You’ll know it’s ready when the chicken is fork-tender and the sauce has thickened slightly. (Internal temp: at least 165°F, but you’ll feel it when it’s falling apart.)

Finish with flair:

Scatter over more chopped cilantro and, if you’re feeling extra, some toasted almonds. Serve with fluffy couscous, rice, or warm flatbreads — you’ll want something to soak up the sauce.

Common Mistakes and How to Dodge Them

Why’s my chicken dry?
You likely overcooked it or used boneless skinless pieces without adjusting the time. Bone-in thighs or drumsticks give the best, juiciest result.

Sauce too thin?
Simmer uncovered for 5–10 minutes at the end, stirring gently. Don’t blast the heat — just coax it to reduce.

Too salty or too lemony?
It happens! Especially if you use preserved lemon and olives. Balance it with a bit more broth or a drizzle of honey.

Burned garlic?
Yep, been there. Add garlic after browning the chicken, not before.

Storage and Reheating

Pop leftovers in a glass container with a tight lid — they’ll keep 3 days in the fridge, easy.
Reheat on the stovetop over medium with a splash of water or broth.
Microwave works too, but the chicken might toughen.
Freezer? Yep. Freeze for up to 2 months. Thaw overnight and warm gently. The flavours deepen beautifully.

Frequently Asked Questions

Can I use boneless chicken?
You can, but bone-in gives more flavour and tenderness. If you go boneless, reduce the cook time by about 10–15 minutes.

What’s a good Ras El Hanout substitute?
Try mixing paprika, cumin, coriander, cinnamon, and a pinch of cayenne. It’s not the same, but it’ll do in a pinch.

Do I have to use olives?
Nope — leave them out if you’re not a fan. Capers can give a similar salty punch.

Can I make this vegetarian?
Sure — sub the chicken for chickpeas or roasted cauliflower, and use veg broth. It becomes more of a tagine vibe, but still lush.

Nutrition Facts (Per Serving):

• Calories: ~460
• Fat: 25g
• Carbs: 28g
• Protein: 35g
• Sodium: around 580mg
• Sugar: 9g

Try More Jamie Oliver Recipes:

• Jamie Oliver Pasta Con Le Sarde
• Jamie Oliver Pasta Vongole
• Jamie Oliver Pasta Peperonata